Reviewed: Sep. 28, 2009

Really good. Not as creamy as most alfredo but still very good. Easy as well.

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Reviewer:

Crazycook

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Reviewed: Apr. 9, 2009

This is really good for something so simple to make. It only takes about 5-10 minutes to cook and put together, which is why I LOVE it because it's something you can do last-minute or when you dont have many ingredients on hand. But I made some changes. Since I'm on a diet, I used about 6-7tbsp butter, and added olive oil, some milk and white cooking wine to it. I also added Italian-seasoned chicken. Personally, I don't think it needs to be changed but if you don't like "simple" tasting food, you should add extra kicks to it. Four stars.

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Reviewer:

isuckatcooking

Cooking Level: Beginning

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Reviewed: Nov. 10, 2008

I don't use quite as much butter and I add extra cheese, but the simplicity of this dish is amazing. Fresh cracked pepper is a must. The burst of flavor you get when you crunch down on the peppercorn pieces is so satisfying. This is a regular dish at my house.

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Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Jun. 1, 2008

This is a fantastic recipe. I have made it for years with these changes. 2 tbsp. butter 1 lb. sliced fresh mushrooms 1/2 c. dry white wine 2 tbsp. chopped parsley 1/2 c. chicken stock 8 slices thinly sliced ham, cut in strips 2 c. whipping cream 1 lb. spinach fettuccine 1/2 c. Parmesan cheese Heat butter, saute mushrooms until soft. Add wine and parsley and simmer until all liquid has evaporated. Add chicken stock and bring to a boil, allow to reduce until slightly thickened. Add cream and ham, boil until reduced to half original amount. Add sauce to cooked pasta and toss. Add cheese and toss again. Salt and pepper to taste.

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Andrea F

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: May 17, 2008

This recipe is so simple that I can actually make it in less than an hour and still do all my work! My sisters loved the recipe as well! Although the amount of butter that I place is way too buttery, I can say that it still tastes good... I haven't tried it with fettucini yet, but I can say that it tastes good with angel hair pasta, cheese (not parmesan) and lots of pepper...

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Reviewer:

aynechan

Cooking Level: Beginning

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: Mar. 18, 2008

Simple and delicious. My kids love this and so do my husband and I. This is great with a salad and garlic bread on a night when we need a fast and easy dinner. Yummy! Thanks for sharing.

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redjessie

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 31, 2007

I loved this recipe. I do like my alfredo a litle creamy, though. So I added equal amounts of flour and butter and a little cream before adding most of the cheese to the mix. I also tossed my noodles separetly in some hot olive oil instead of the butter. Family said it was delicious! I think I'll try it unaltered next time.

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Shel W.

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Reviewed: Feb. 20, 2006

This is an excellent way to prepare fettuccine alfredo. I would definitely recommend that you use real butter and do not substitute with margarine because it will not taste the same. Also, make sure that you are using freshly grated parmesan cheese. Reserve the pasta water while draining and then add the butter to the noodles and toss together until it melts. Then add your parmesan and a little bit of the reserved pasta water as it will give the alfredo a nice creamy texture without the need to add heavy cream. Sprinkle the top with some more freshly grated parmesan and fresh ground pepper and it tastes fantastic.

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Reviewer:

Lisa25

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Reviewed: Dec. 1, 2004

This is alfredo as it was invented in Rome in 1914, by Alfredo Di Lelio, not what has become popularly known as alfredo in America with the addition of cream. Italian American alfredo would be more like fettucine alla panna or alla crema. Kudos to this memeber for putting the true Alfredo in the recipe index.

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